Pineapple Cucumber Salad
Servings: 6 people
- 1 (1) pineapple
- 1 (1) cucumber
- ½ small (½) red onion
- 1 handful (1 handful) fresh cilantro
- 1 (1) avocado
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 2 tablespoons (2 tablespoons) lime juice
- ½ teaspoon (½ teaspoon) salt more or less to taste
- 2 twists (2 twists) black pepper or a thinly sliced red chili for spicy
- 3 ounces (100 grams) feta cheese
- Cut 1 pineapple into bite size pieces (see video).Lie pineapple on a cutting board and trim off top and bottom. Put it in an upright position and cut in half from top to bottom.Cut each half into four wedges and remove the woody core along the inner edge.Score flesh into bite-sized pieces without cutting through the peel. Run knife along the inside of the peel to separate the flesh. Transfer pieces to a bowl.
- Add 1 cucumber (diced), ½ small red onion (chopped), 1 handful fresh cilantro (chopped), and 1 avocado (diced).If serving salad immediately, season with 2 tablespoons extra virgin olive oil, 2 tablespoons lime juice, ½ teaspoon salt, and 2 twists black pepper. Taste it! If your pineapple is not sweet enough you can add a drizzle of honey or maple syrup.
- Serve from the bowl or on a serving platter.Optionally, you can add 3 ounces feta cheese crumbled on top.
SUBSTITUTIONS
- Pineapple: substitute mango or strawberries.
- Red onion: substitute shallot.
- Cucumber: substitute shredded carrots.
- Lime juice: substitute lemon juice.
- Fresh cilantro: substitute fresh basil or mint.
- Feta cheese: optional. Substitute non-dairy feta to make the recipe vegan.
- Optional ingredients: feel free to add crunchy nuts, mixed seeds, a drizzle of honey or maple syrup. Also, if you like spicy, you can add a thinly sliced red chili.
- Avocado: Add just before serving to prevent browning.
- Sweetness: Taste the pineapple—if it lacks sweetness, drizzle with honey or maple syrup.
- Salt: Season just before serving to avoid drawing out moisture and making the salad watery.
- Dressing: Prefer a saucier salad? Try our sweet and tangy cilantro lime dressing!
- Leftovers keep for about 2 days in an airtight container in the fridge.
- If preparing in advance, wait until the last minute to add salt, pepper, olive oil, lime, and avocado to keep the salad fresh, prevent excess moisture, and avoid avocado browning.
